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Five Spice Muffins

Five Spice Muffins

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K Wiens

These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
  2. In a large bowl, stir together zucchini and boiling water.
  3. In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
  4. Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
  5. Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.
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Reviews

naples34102
27
4/12/2010

These did indeed smell spicy as they were baking! In fact, when I tried one I was surprised to find they weren't as spicy as the aroma led me to imagine they'd be. Not that that's a bad thing! These are, in fact, delicately spiced (I used all spices as directed) and just barely sweet, which is actually refreshing for a muffin (if I want cake, I'll eat cake). However, if you like a sweeter muffin you could easily add a little more sugar. I used candy coated/chocolate covered sunflower seeds which I've learned bleed in wet batters! (But are great in cookie doughs) While the sunflower seeds were "ok," I think I'd rather have raisins, dates or other dried fruit that might add that hint of sweetness and contrasting flavor that these missed for me. These are definitely flavorful, moist and bake up with pretty, domed tops. I left some of them as is and glazed the rest with a mixture of powdered sugar and lemon juice.

JAX2364
23
8/7/2003

After mixing the wet and dry ingredients, there just wasn't enough moisture to combine the two. I added about 3 tablespoons of water and that did the trick. I baked them for 27 minutes. They turned out really well and super moist. The sunflower seeds adds a nice texture. I will make these again.

FRAMBUESA
14
8/1/2006

These are definitely spice muffins. I couldn't find my coriander so I left it out, but there was plenty of spice flavor in them without it. I added one large grated carrot to the zucchini and used prune butter and 1 T of oil in place of the 1/3 cup of oil, and left out the sunflower seeds entirely since I don't like them. Even with these changes the muffins came out really moist and fluffy, and were very easy to eat and eat and eat. I did get quite of few of them, though. I made 18 regular sized muffins and 20 mini muffins, although that could have been because I added more to the batter (the carrot).